These muffins are a great thing to make for meal prep for the week. They can be served for breakfast, lunch or an easy snack for the whole family. If you do not have kefir on hand you can substitute it with extra milk.
These are extra delicious served warm.
- 1 cup chickpea flour
- 1 cup spelt flour
- 2 tsp baking powder aluminium free if possible
- 1/4 cup sunflower seeds or pepitas plus extra for garnish
- 1 tsp sea salt
- 2 eggs
- 1 cup milk
- 1/2 cup milk kefir
- 600 grams roasted pumpkin roughly cut into 2cm cubes
- 1/2 cup grated parmesan
- 1/3 cup feta goats or cows
- 1 handful chopped parsley
Preheat the oven to 170 degrees celsius.
Line a 12 cup muffin tray with baking paper or grease with olive oil.
In a large bowl, combine flours, baking powder, seeds and salt.
Add milk, kefir and whisked eggs and fold gently to combine. Add the pumpkin, parmesan, feta and parsley and fold gently.
Spoon into the lined or greased muffin tray, sprinkle with some seeds and grated parmesan if you please and bake for about 20 minutes. You can insert a knife or skewer and it should come out clean.
Serve warm or cold. Store in an airtight container in your fridge for up to 5 days. You can also store them in the freezer for up to 3 months.
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Tash Bijen says:
What age are these suitable for please?